Tuesday, September 15, 2009

Downhome Dough

I've always been a fan of fusion cuisine. When I was a little kid, I dreamed of opening up a Mexican-Chinese restaurant that would serve refried bean egg rolls and fried rice-stuffed burritos. That dream is long dead, but I'm still experimenting with mixing the cuisines of various cultures. Take for example, tonight's Veggie Lovers Cornbread Pizza:

This is another recipe for my cookbook. I actually developed it in August of last year. Here's the original post. But the measurements needed testing, and it tastes so good ... so it was high time to make it again.

The crust is made using my own recipe for cornbread, but it's halved to allow room for the toppins'. Of course, I baked it in my trusty cast iron pan. But it didn't finish cooking until well after dark, so excuse the bad flash shot:

Atop the crust is a homemade pizza sauce, some "beefy" flavored TVP crumbles, sauteed kale, squash, red pepper, and onion. The traditional sauce gives this recipe an Italian pizza-y taste, but the cornbread certainly makes it Southern tried and true.

Dough for savory dishes, GOOD dough for vegan savory dishes is a must, and this pizza looks absolutely wonderful...the golden hue is perfect and the pie itself is gorgeous. As much as I enjoy using an cast iron pan, I've never made a pizza in one - thanks for the idear - A plate, knife, & fork, please!

Bianca - The recipe software I got is called Living Cookbook 2008. I bought it on the recommendation of the chef program I'm about to start, and it was thirty-something dollars on Amazon.com. It's more for storing and sorting recipes then tracking your daily eats, but you might be able to integrate the information to use in that way. I really like the program so far, it's really easy to copy recipes from the internet into the program - I just added your whole wheat beer bread last night!

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.